Name: Beans–Coconut Thoran
Yield: 4 servings
Ingredients: French beans — finely chopped (300 g); Coconut oil — 2 tsp (10 g); Mustard seeds — ¼ tsp (1 g); Urad dal, split — ½ tsp (3 g); Curry leaves — 8 (1 g); Turmeric powder — ⅛ tsp (0.5 g); Coconut, fresh grated — ⅓ cup (40 g); Cumin (jeera) — ¼ tsp (1 g); Water — ¼ cup (60 ml); Rock salt (sendha namak) — ½ tsp (3 g)

Method

How to cook it

Step 1: Temper oil, mustard, urad, curry leaves.
Step 2: Add beans, turmeric, salt, water; cover 10 minutes.
Step 3: Add coconut–cumin; toss 2 minutes.

Nutrition

Per serving, estimated

85kcal

Energy

1.9g

Protein

Fat

7.5g

Carbohydrate

3.7g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Beans–Coconut Thoran

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Sabzis & Curries

Avial (Mixed Vegetables in Coconut–Curd)

Ash-Gourd & Moong Kootu

Shukto (Bengali Bitter–Sweet Medley, Light)

Light Steamed Undhiyu

Also good this season

Home Ghee from Unsalted White Butter

Sattvic Garam Masala (No Onion–Garlic)

House Digestive Churna (Hingvashtak-inspired)

CCF Tea (Cumin–Coriander–Fennel)

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
French beans	finely chopped	300 g	1500 g
Coconut oil	2 tsp	10 g	50 g
Mustard seeds	¼ tsp	1 g	5 g
Urad dal, split	½ tsp	3 g	15 g
Curry leaves	8	1 g	5 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Coconut, fresh grated	⅓ cup	40 g	200 g
Cumin (jeera)	¼ tsp	1 g	5 g
Water	¼ cup	60 ml	300 ml
Rock salt (sendha namak)	½ tsp	3 g	15 g